The Baja Combo from El Torito features tender grilled chicken and shrimp seasoned with zesty spices, served alongside vibrant cilantro-lime rice, fresh guacamole, and warm tortillas, creating a colorful and flavorful Mexican feast.
Equipments
- Grill
- Tongs
- Saucepan
- Mixing bowl
- Knife
- Cutting board
- Skillet or sauté pan
- Rice cooker (optional)
- Serving platter
- Tortilla warmer or clean kitchen towel
Ingredients
- 1 lb (450g) boneless, skinless chicken breast
- 1/2 lb (225g) large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 limes
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1/3 cup fresh cilantro, chopped
- 2 tablespoons fresh lime juice
- 2 ripe avocados
- 1 small tomato
- 1/4 cup red onion
- 1 jalapeño
- 2 tablespoons fresh cilantro
- 1 clove garlic
- Salt (for guacamole)
- Freshly ground black pepper (for guacamole)
- 8 small corn or flour tortillas
Ensure the shrimp is peeled and deveined thoroughly to maintain the tender texture essential for the Baja Combo from El Torito. Use fresh lime juice and chopped cilantro in the cilantro-lime rice to capture authentic, vibrant flavors. When seasoning the grilled chicken, blend chili powder, ground cumin, smoked paprika, and garlic powder evenly for a consistent zesty taste. Ripe avocados combined with fresh tomato, red onion, jalapeno, garlic, and cilantro create a creamy and spicy guacamole that complements the dish perfectly. Your homemade Baja Combo from El Torito copycat menu will shine with these carefully selected, fresh ingredients.
Instructions
- Preheat grill.
- In a mixing bowl, combine olive oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, oregano, salt, black pepper, and juice of 1 lime.
- Coat chicken breast and shrimp with spice marinade; let sit for 15 minutes.
- Rinse rice under cold water.
- In a saucepan (or rice cooker), combine rice and chicken broth; cook according to package directions.
- When done, fluff rice and toss with chopped cilantro and fresh lime juice. Set aside.
- Dice avocados, tomato, red onion, jalapeño (seeds removed), and cilantro.
- In a bowl, mash avocados, then fold in tomato, onion, jalapeño, cilantro, grated garlic, salt, and pepper to taste for guacamole.
- Grill chicken until fully cooked (internal temp 165°F/74°C), about 6-8 minutes per side.
- Grill shrimp 2-3 minutes per side until opaque and lightly charred.
- Warm tortillas in a skillet or on the grill; wrap in a clean kitchen towel or tortilla warmer.
- Slice grilled chicken.
- Arrange cilantro-lime rice, grilled chicken, grilled shrimp, guacamole, and warm tortillas on a serving platter.
- Serve immediately with lime wedges if desired.
Substitution
The Baja Combo from El Torito copycat menu can be customized by substituting shrimp with scallops or firm white fish for a different seafood option. If you don't have a grill, use a skillet or grill pan to cook the chicken and shrimp evenly, ensuring they develop a nice sear with the right seasoning blend of chili powder, cumin, and paprika. You can swap cilantro-lime rice with cilantro-lime quinoa or cauliflower rice for a low-carb alternative. When preparing guacamole, use ripe avocados mixed with finely diced tomato, red onion, jalapeno, and lime juice to achieve a fresh taste; if jalapeno is too spicy, mild green bell pepper can be a substitute. Your warm tortillas can be heated quickly in a dry skillet or wrapped in a clean kitchen towel to keep them soft and pliable for serving.
Tips
When marinating chicken and shrimp, evenly coat each piece and allow the full 15 minutes for flavors to penetrate without rushing the process. Use a meat thermometer to confirm chicken reaches 165degF (74degC) to ensure it is safely cooked without drying out. Rinse rice under cold water until water runs clear to remove excess starch, preventing clumping and ensuring fluffy texture. Keep warm tortillas wrapped in a clean kitchen towel or tortilla warmer to maintain softness and prevent them from drying out before serving.
Nutritions
The Baja Combo offers a balanced nutrition profile, providing high-quality lean protein from 1 lb of grilled chicken breast and 1/2 lb of shrimp, essential for muscle repair and energy. The cilantro-lime rice, made with 1 cup of long-grain white rice and chicken broth, contributes complex carbohydrates that fuel your body. Fresh guacamole crafted from 2 ripe avocados delivers heart-healthy monounsaturated fats, fiber, and potassium, enhancing satiety and supporting cardiovascular health. Your meal is rounded out with warm corn or flour tortillas that add additional carbs and a comforting texture to this flavorful Mexican feast.
Storage
Store leftover grilled chicken and shrimp in airtight containers and refrigerate within two hours of cooking to maintain freshness and prevent bacterial growth. Keep cilantro-lime rice in a separate sealed container to avoid sogginess, and store guacamole with plastic wrap pressed directly onto its surface to minimize oxidation and browning. Warm tortillas can be wrapped in foil and kept at room temperature for a few hours or refrigerated in a zip-top bag for longer storage, then reheated gently before serving.
Variation or Alternatives
Substitute chicken breast with skin-on, bone-in thighs for juicier meat and deeper flavor in your Baja Combo. Swap shrimp for scallops or firm fish like mahi-mahi to vary the seafood component while maintaining a tender texture. For the rice, try using brown rice or quinoa, cooked in vegetable broth as a healthier or gluten-free alternative. You can also add charred corn kernels or diced bell peppers to the rice for extra color and sweetness that complements the spices.
Allergies
The Baja Combo contains shellfish from shrimp, which commonly triggers allergic reactions in sensitive individuals. Chicken, although less common, can also cause allergies, and spices like chili powder or garlic powder may provoke sensitivities in some people. Your meal carries a risk of allergen exposure, particularly from shrimp and potential spice allergens, so take caution if you have known food allergies.
Why this recipe?
The Baja Combo menu from El Torito restaurant is popular for its authentic blend of flavors, featuring fresh seafood, zesty spices, and a perfect balance of textures. You'll appreciate the vibrant combination of grilled fish, crispy shrimp, and seasoned sides that create a satisfying and memorable meal. Attempting to make a copycat version offers a chance to enjoy this signature dish anytime, tailored to your personal taste preferences. Recreating the Baja Combo at home is worth it for its delicious taste and the pride in mastering a well-loved Tex-Mex classic.